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5 from 1 vote

Cranberry Pomegranate Salsa

Dip into this Cranberry Pomegranate Salsa on your next game day. Tangy, sweet and spicy!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Kellie

Ingredients

  • 2 cups fresh cranberries
  • 2 tablespoons olive oil
  • 1 1/2 cups pomegranate arils seeds
  • 1 jalapeño finely minced
  • 1/4 cup finely minced red onion
  • 2 tablespoons chopped cilantro
  • juice and zest from one clementine
  • 1/4 cup honey

Instructions

  • Preheat oven to 350 degrees.
  • Toss the cranberries in the olive oil and spread out on a baking sheet. Roast for 5-7 minutes or until the cranberries soften and begin to burst. Allow to cool to room temperature.
  • In a medium bowl, toss the cranberries with the pomegranate arils, jalapeño, onion, cilantro, clementine juice and zest and honey. Season with salt and pepper.
  • Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.

Nutrition

Serving: 0g | Calories: 68kcal | Carbohydrates: 12g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 5.9mg | Calcium: 3mg | Iron: 0.1mg